Mexican burritos

Preparation

It's Dylan's turn in the kitchen and Suzanne has just the dish. These quick Mexican burritos can be easily made for the whole family to give his mum, Panna, a break from the kitchen. And with a batch made for the freezer, at a fraction of the cost of a takeaway, they’re a real money saver too.

1. Preheat the oven to 200°C, fan 180°C, gas 6. Peel the squash and cut into chunks and slice the pepper. Place the squash on a baking tray and drizzle with the olive oil. Season well and cook for 40 minutes until roasted, adding the sliced pepper for the last 20 minutes.
2. Cook the rice as per packet instructions and leave to drain.
3. Add the cooked squash and pepper to a mixing bowl along with the rice, fajita seasoning and drained kidney beans. Add the grated cheese and season well.
4. Distribute the mix between the 4 wraps and roll up into burritos. Wrap each in tin foil.
Cooking now:
5. Preheat the oven to 200°C, fan 180°C, gas 6. Place the foil-wrapped burritos into the oven and cook for 30 minutes. Slice in half to serve.
To freeze:
6. Place the wrapped burritos into a freezer bag and freeze.
Cooking from frozen:
7. Remove from the freezer and defrost. Once fully defrosted, cook as instructed in the ‘cooking now’ section.